The best soup when you’re sick was mom’s Sopa de conchitas. It’s often called “sopita” for little soup. This soup has a flavorful broth so delicious it’s the most comforting in this fall weather. Conchitas Soup Recipe 1 package conchitas noodles 6 Roma tomatoes 3 garlic cloves 1 medium white onion 6 c. Chicken stock 2 Tbsp tomato bouillon 2 Tbsp olive oil How to make sopa de conchitas Conchitas Soup: In a blender, mix together onion, tomatoes and garlic. In a stock pan, lightly fry the noodles until golden brown. When noodles are golden brown , strain into stock pan the tomato broth from blender. On medium heat, continue to stir conchitas noodles. When some of the tomato broth has absorbed, add chicken stock. Mix well and bring to a simmered boil, then turn heat to low until noodles are cooked. Probably minute 7. Make sure your noodles are Al dente, and turn off heat. Conchitas noodles will continue to cook in the warm broth. #serve with lime wedge, queso fresco and avocado. I like to add salsa Macha to my conchitas soup. But you can try any hot sauce. (I have a salsa Macha recipe posted in Salsa Highlight) My favorite way to make sopita is with the concha noodles (shell) because the flavorful broth puddles in the shells. ¡Provecho!